A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!

Who's Who

July 14, 2016

My 142nd recipe with the Wednesday with Donna Hay group is Bacon Egg Rolls, was chosen for the theme, Wake Up Call: Breakfast, and is found in Donna Hay's book Simple Dinners on page 18.

The ingredient list: bacon, eggs, cream, salt, pepper, and tomato jam (I made her version found on page 174 of Modern Classics 1 which is tomatoes, onion, malt vinegar, salt, pepper, a very little sugar, rather than use store bought as it is easy and simple and I can control the amount of sugar in it as I don't like it overly sweet).

We don't usually go to a lot of effort around here for breakfast as Mark prefers to eat cereal or muffins or cookies and I don't really like anything sweet early in the morning so I usually go with a simple scrambled egg and an orange. We do make omelettes for dinner once a week and this recipe will work nicely for a weeknight omelette.

When I saw the recipe name "Bacon Egg Rolls," my mind went to something like an Asian egg roll so when I saw the photo, I was pleasantly surprised that this was actually just bacon rolled inside an egg mixture. It's all very simple, easy, and quick with the most time-consuming part being cooking the bacon. I also make the tomato jam (she listed store bought tomato jam in the recipe) and that takes about 20 minutes but you don't really have to keep much of an eye on it until the end so it doesn't burn or stick, the first 15 minutes are free time for you to use as you choose (like cooking the bacon and getting the eggs ready).

The taste is very good, that little bit of vinegary tomato jam pairs so nicely with the bacon, and believe it or not, I didn't even mind that eggs-and-tomatoes-should-not-be-touching, it really was a delicious combination. (The only thing I can think is that they say you have all new taste buds every seven years so maybe my "eggs with tomatoes taste buds" just showed up recently. Maybe my chocolate and coffee taste buds will be along soon! Lol.) Definitely a repeat.

Wonder what the others made? You can find that by clickinghere. Next week's theme is Veggie Harvest. Join us and leave a link to your post at the website, no commitment required.

July 07, 2016

The sixty-sixth recipe I made with the Eating with Ellie group is Muesli Parfaits, and can be found in Ellie Krieger's book So Easy, on page 36. The theme for the week was chosen by me: Red, White, or Blue, It's Up To You in honor of Independence Day.

Finding something red, white, or blue for this week was easy, Ellie has a lot of recipes in her books that are full of fresh fruit and veggies and encourages everyone to "eat the colors." I settled on this recipe as it worked nicely for breakfast this time of year with all the fresh berries on hand this season. You let the milk, oats, yogurt, honey, and vanilla sit overnight in the frig together and dress it all up with the almonds and berries in the morning, making for a quick assembly on a busy morning when you are in a rush to eat and get going. I think this one will be a recipe that I keep on hand and eat often in the summer months and I am thinking the stone fruits and apples of later summer would be nice with this as well. Filling and refreshing, this was a hit. Definitely a repeat.

If you wonder how the others did this week,click hereto follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Margaret and is Eat Your Veggies. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

The sixty-fifth recipe I made with the Eating with Ellie group is Grapes Simmered in Port Wine Sauce, and can be found in Ellie Krieger's book Weeknight Wonders, on page 287. The theme for the week was chosen by Margaret: The Color Purple.

Ingredient list: orange, ruby port wine, cinnamon stick, honey, grapes, and Greek yogurt. The theme was to pick something colored purple and I was thinking of eggplant (which Mark won't eat no matter how cleverly I try to disguise it) and purple grapes...I'm sure there are other purple things as well but those things came to mind as I remembered Ellie had a recipe for grapes in the dessert section of this book. And, as luck would have it, I had all the ingredients on hand!

This is really simple and quick...you just simmer the wine, orange, cinnamon, and honey for the time it says, add the grapes, boil for the time it says, and let it rest for five minutes. Even without the Greek yogurt topping, it all reminded me of Greek food: the wine, the orange flavor, the grapes, the honey, the cinnamon...definitely Greek flavors. It was delicious. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by me and is Red, White, or Blue, It's Up To You. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

July 06, 2016

My 141st recipe with the Wednesday with Donna Hay group is Juiciest Roasted Pork with Salt and Pepper Crackle, was chosen for the theme, Marvelous Meat, and is found in Donna Hay's book The New Easy on page 68.

The ingredient list: boneless pork loin, fennel seeds, sea salt flakes, cracked black pepper, vegetable oil, sage, apples, and maple syrup. (I chose not to make the crackle part which was cooking the fat of the skin separately and serving it with the pork, not happening here ever. I did add a sweet potato into the mix as it seemed like a good time to roast one to eat with the pork and apples and if the maple syrup happened to touch it, that would be okay with a sweet potato as they kind of go together.)

Don't I just love cooking on parchment paper like this, everything on one tray cooked at the same time but still kind of separate and not touching on the pan, and the cleanup was heavenly, toss the paper and all the gunk in the bin when you are finished!

Truly DH was correct, this was so juicy and tender prepared this way, and the leftovers were excellent in sliders during the week as well. The fennel and sage flavored it all in the best ways, I'm doing this again soon as I have a whole lot of sage in my herb pot. The apples were a surprise as I thought they would be kind of dry and not very interesting with just a tiny bit of maple syrup drizzled on them...they were moist and delicious and just a little sweet, everything a lovely baked apple should be. Sweet potato caramelized nicely (I flipped it over for the photo as I bake them cut side down always with nothing on them whatsoever). This recipe is so simple and quick and would work great for guests as you can make it all up, slide it in the oven, forget about it for 45 minutes. It is easy to serve and eat. Definitely a repeat.

Wonder what the others made? You can find that by clickinghere. Next week's theme is Wake Up Call: Breakfast. Join us and leave a link to your post at the website, no commitment required.

My 140th recipe with the Wednesday with Donna Hay group is Raisin, Oat, and Chocolate Chip Cookies, was chosen for the theme, I've Got a Sweet Tooth, and is found in Donna Hay's book The New Easy on page 143.

The usual lineup for cookies and the add-ins, the unusual process of mixing it all up in the food processor. I had never used a food processor to mix up cookie dough before and it worked just fine, at the end you just needed to stir in the chocolate and raisins.

This was a really good cookie, chock full of add-ins to make it gooey and interesting. It was easy enough to swipe enough dough for two cookies for me before adding the chocolate and bake them chocolate-less. A good move as oatmeal raisin cookies are definitely a favorite and these were very high on my "favorites of all time" list. Mark said the cookies were "excellent with a nice texture and not overly sweet," a big hit with him, which is all that really matters here. :-) Definitely a repeat.

Wonder what the others made? You can find that by clickinghere. Next week's theme is Marvelous Meat. Join us and leave a link to your post at the website, no commitment required.

June 22, 2016

The sixty-fourth recipe I made with the Eating with Ellie group is Pineapple Upside-Down Cake, and can be found in Ellie Krieger's book Comfort Food Fix, on page 297. The theme for this week was chosen by me: Let's Make Cake in honor of Margaret's birthday.

This week was Margaret's birthday and while EK doesn't have a lot of cake recipes, she does have a few where she changed up the ingredients to make you feel like you are having your old favorite version but in fact are eating a tasty slimmed down version. While this doesn't look like a traditional birthday cake, it is very delicious and worthy of company/celebration status.

I made individual cakes because we don't eat a lot of cake here and it seemed like I could make a couple little ones to share without there being a lot of leftovers which would eventually just get tossed as, well, we don't eat a lot of cake around here now that Matt is out of the house and state with no chance of a "drive by" eating possibility. Definitely a repeat, Mark loves pineapple upside-down cake and this is a good one.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Margaret and is The Color Purple. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

My 139th recipe with the Wednesday with Donna Hay group is Gourmet Pork Burgers with Blue Cheese, was chosen for the theme this week, Cheesy Delights, and is found in Donna Hay's book Simple Dinners on page 130. (Please note that my photography skills are sadly lacking and for some reason things always look darker, these were perfectly done to a nice brown color, not blackened, and the caramelized onion relish underneath the burger was also just a lovely shade of brown, so employ your imaging skills this week, thank you.)

This recipe caught my eye this week as Mark was thinking we should have something with pork (Mark is always thinking we should have something with pork actually). I saw this pork burger with the blue cheese and thought it would also qualify nicely for the Cheesy Delights theme, what could make something more delightful than a big slice of flavorful cheese perched on the top?

We made sliders instead of full-size burgers as with pork it seems we do much better with the smaller versions as we tend to be able to correctly get the timing right without ending up with a dry burger, sometimes with the larger ones we aren't so great at guessing when they are actually done in the middle and they sail off into "overdone" territory. These were moist, flavorful, and quick. By the time I capped them off, the cheese on top was melted nicely and I thought about retaking the photo but truly, we just wanted to eat them at that point, so there you have it. One of these with a small salad and some oven sweet potato fries is all you need for a quick, easy, and filling dinner. They were delicious. Definitely a repeat.

Wonder what the others made? You can find that by clickinghere. Next week's theme is I've Got a Sweet Tooth. Join us and leave a link to your post at the website, no commitment required.

June 17, 2016

The sixty-third recipe I made with the Eating with Ellie group is Chicken with Tomato-Onion Chutney, can be found in Ellie Krieger's book Weeknight Wonders, on page 153, and was chosen by Margaret for the theme Eat More Chicken.

This is such a simple recipe, but so packed with flavor. The sauce simmers for 15 minutes so it has time to thicken and absorb the flavors throughout, and you really don't have to babysit it much, just stir it now and again. The chicken is easy to cook, and really in less than 30 minutes you have a very nice dinner. The flavors remind me of Indian flavors, those deep warm spices of cumin and coriander. The kick of garlic and vinegar add depth and interest while simmering the tomatoes and tomato paste gave everything a deep rich tomato flavor. Absolutely delicious and definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

June 16, 2016

The sixty-second recipe I made with the Eating with Ellie group is Falafel Salad, and can be found in Ellie Krieger's book Weeknight Wonders, on page 51. The theme for this week was chosen by Gaye: Lovely Legumes.

This is a fun recipe, and I always think chickpeas are a little bit of fun in themselves, their roly poly little selves served up in interesting ways. As the recipe name suggests, it's like a falafel, using all the ingredients you would normally find in a falafel but in a salad form instead. It is served with oven-crisped pita wedges. The dressing is simple and full of flavor with the different spices, the veggies and chickpeas all taste fresh and light, just perfect for a weekday lunch. Definitely a repeat. Buy the book, it's full of healthy quick fresh recipes that you will use time and again.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by me and is Margaret's Birthday - Let'sMake Cake! Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

My 138th recipe with the Wednesday with Donna Hay group is Prawn Spaghetti with Lemon Vodka Sauce, was chosen for the theme this week, From the Sea, and is found in Donna Hay's book Simple Dinners on page 40.

Margaret and I could have a blog where we just cooked shrimp recipes. Seriously, we are both all about the shrimp recipes all the time. I know without a doubt that when I go over to her blog post for this week, I will find shrimp. It just is.

This is an excellent recipe, there are only a few ingredients (use the best of each you can find) and it takes hardly any time at all to make, even on a busy night. The impact is worthy of any restaurant anywhere, really, truly, it is. You will need to try it to see for sure for yourself, so buy the book and make this recipe (much less expensive than a restaurant meal) many many others in this book that make Simple Dinners one of those books that sits on my countertop quite often. We loved the combination of shrimp, garlic, lemon, cream, and vodka...it just all works together so deliciously. Definitely a repeat.

Wonder what the others made? You can find that by clickinghere. Next week's theme is Cheesy Delights. Join us and leave a link to your post at the website by clicking here, no commitment required.

June 13, 2016

The sixty-first recipe I made with the Eating with Ellie group is Egg Noodles with Onions, Caraway, and Parsley, can be found in Ellie Krieger's book Weeknight Wonders, on page 264, and was chosen by Chaya.

This is a great little side dish that you can whip up in hardly any time at all on a busy weeknight. We used it to accompany kielbasa and asparagus so it rounded out the plate nicely. The noodles have a little punch with the caraway, onion, and garlic, which really gives them a lot of interesting flavor, jazzes up those plain noodles! Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

June 09, 2016

The sixtieth recipe I made with the Eating with Ellie group is Chipotle Beef-Stuffed Portobello Mushrooms, and can be found in Ellie Krieger's book Weeknight Wonders, on page 105. The theme for this week was chosen by Margaret: Where's the Beef?

Yep, that's a lot of ingredients for a weeknight wonder, sort of like making chili actually. As with chili, I would have liked all the ingredients to cook together a little longer, simmer quite a bit so they kind of grow to love one another, but I guess there is something to be said for just having them all thrown together and eaten this way as well. It was good, don't get me wrong, it was definitely good, I just think a little longer cooking time would serve to deepen the flavors, but then it wouldn't be a weeknight wonder if you had to plan for time for a lot of slow cooking.

This recipe is a good way to make use of lean ground beef, makes it go further, and gives you a little something different than serving it between a bun as a hamburger...the mushroom sort of acts like part of a bun I guess, but with much healthier and good-for-you benefits. If you live in a household where there is always a smile when the word chili is mentioned, you will definitely want to try this recipe, it satisfies nicely. One cap each is plentiful and filling. Definitely a repeat. Buy the book, it's full of healthy quick fresh recipes that you will use time and again.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Gaye and is Lovely Legumes. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

June 08, 2016

My 137th recipe with the Wednesday with Donna Hay group is Chicken and Mint Summer Rolls with Soy and Sesame Dipping Sauce, was chosen for the theme this week, Asian Flair, and is found in Donna Hay's book Fresh and Light on page 34 for the Summer Rolls and page 188 for the Dipping Sauce.

Asian food is usually lunch fare here as Mark does not really care for the tastes of it. (Margaret has the same issues at her house with Bill, so we are kindred spirits in making ourselves Asian lunches quite often.) Usually I can pare down the recipes to make one serving for myself and that satisfies me when I have the craving for Asian food. Summer rolls are something I make a lot in the summer, well really, all year long, but they are especially nice in the summer when I don't want to heat up the oven or stove. As they are served cold, it's a lovely lunch on the hottest of days.

This recipe is fresh and cool and extremely friendly on the calorie counts...some cabbage, chicken, and herbs with a little sauce. I liked the mint in this (sometimes I am not that fond of mint in things) and would definitely recommend keeping it in there for flavor and a nice clean eating feel. This is a great way to use up some extra chicken if you have some on hand, you just shred it and add it into the roll. Definitely a repeat.

Wonder what the others made? You can find that by clickinghere. Next week's theme is From the Sea. Join us and leave a link to your post at the website by clicking here, no commitment required.

June 07, 2016

The fifty-ninth recipe I made with the Eating with Ellie group is Cake and Banana Toss with Spiced Chocolate Drizzle, can be found in Ellie Krieger's book Weeknight Wonders, on page 275. The theme for this week, I've Got a Sweet Tooth, was chosen by Peggy.

Mark's dad started it all too many years ago to even count...at the end of every meal should be a little something sweet to eat. Just a little something, doesn't have to be much, although much is always appreciated by him. And so it goes, Mark is always appreciative of a little sweet something at the end of the meal (and if there isn't something, he has a stash of chocolate next to his tv watching chair).

This recipe was incredibly easy to put together, some torn pieces of angel food cake (she suggests store bought), sliced bananas, melted chocolate with cinnamon swirled into it drizzled on top, and there you have it, a nice sweet treat for dessert within literally a couple of minutes. (Yes, I know I can't drizzle, I am not a chocolate fan and messing around with it is not my favorite by a long shot so I just sort of plopped it on there and called it a day. It tastes the same, right?) You could vary the fruit any number of ways to match seasonal availability. Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

June 06, 2016

The fifty-eighth recipe I made with the Eating with Ellie group is Grilled Lamb Chops with Minted Pea Sauce, can be found in Ellie Krieger's book Weeknight Wonders, on page 126. The theme for this week, Marvelous Meat, was chosen by Gaye.

Lamb is good, we like lamb a lot. Lamb is also quite pricey around here so we don't make lamb dishes on a regular rotation. This week lamb loin chops were on sale at a great price and I knew this was the time to jump on it and make this lamb chop recipe I had been eyeing for quite some time.

Fast, easy, simple for a weeknight wonder and the grilled taste was absolutely wonderful. The pea and mint sauce was great, and no cream or butter in it, complimented the lamb chops nicely.

Definitely worthy of a repeat. If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

June 03, 2016

The fifty-seventh recipe I made with the Eating with Ellie group is Scallops with Warm Citrus Sauce can be found in Ellie Krieger's book Weeknight Wonders, on page 185. The theme for this week, From the Sea, was chosen by Margaret.

We pretty much love anything that comes from the sea and welcome the chance to use seafood in our meals. I like recipes that let you prep things and have them all ready to go when it is time to make dinner and this recipe allowed me to do that. Sectioning the citrus always takes me a good chunk of time because I don't do it often enough to get good and fast at it.

After those sections were all glistening nicely in the bowl, the rest of the preparation was fast and efficient. The sauce created by the wine and citrus is just perfect with these scallops. We really liked this recipe and I will make this one again as it is definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

The fifty-sixth recipe I made with the Eating with Ellie group is Spinach Salad with Mushroom and Red Onion, can be found in Ellie Krieger's book Weeknight Wonders, on page 30, and was chosen for the group by Chaya.

We needed a simple salad to go with the meatball dinner and this one jumped out at me right away. Just a few simple ingredients (I usually have all these on hand any given week so that makes it easy as well), that come together quickly make this appealing for a busy weeknight. You will feel really good eating all this spinach! I will make this one again as it is definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

This recipe is just simple ingredients that are all pulled from the pantry and combine to make a really wonderful quinoa dish. I love toasted sesame oil and using just a teeny tiny amount can change up a recipe quickly, giving it so much flavor. This was a perfect side dish for some steamed shrimp I made for lunch. Fast, easy, inexpensive, and tasty, I will make this one again as it is definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

The fifty-fourth recipe I made with the Eating with Ellie group is Meatballs with Simple Marinara, can be found in Ellie Krieger's book Weeknight Wonders, on page 107, and was chosen for the group by Margaret.

There are a few swap outs in this recipe which make it healthier, like the oats for the bread, and the carrots obviously give it some additional healthy aspects. Using lean meat makes this recipe a friendly version of an old standby that makes a frequent appearance at our home. The sauce is really easy, made with pantry items I always have on hand, so I will be using this version again. It's nice and thick and tastes so rich. I liked the carrots in the meatballs, I couldn't really taste them, but I liked the idea of them being in there.

I made the meatballs smaller than the recipe said as I don't have a lot of patience to stand around browning meatballs and I wanted to be sure they were done quickly. I will make this one again as it is definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

June 02, 2016

The fifty-third recipe I made with the Eating with Ellie group is Celery, Radish, and Herb Salad, can be found in Ellie Krieger's book Weeknight Wonders, on page 34, and was chosen for the group by me to fit in the theme Sensational Salad.

This salad might not look all that sensational because the ingredients are rather pedestrian and so few of them, but it really is a great little salad. Many times I buy radishes for this or that, and the same with celery and parsley. and it seems like I don't quite use them all up in a timely manner by the end of the week, so I was very happy to run across this recipe to use the next time that happened, which was this week. (Anytime you can use up ingredients on hand makes something sensational!)

The salad is easy to put together, takes hardly any time at all, and tastes fresh, light, and a little spicy and lemony, which is a win win in my book. I will make this one again as it is definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

The fifty-second recipe I made with the Eating with Ellie group is Chicken and Broken Noodle Soup, can be found in Ellie Krieger's book Weeknight Wonders, on page 75, and was chosen for the group by Margaret.

This is a no-nonsense chicken noodle soup, everything is fresh and healthy and good for you. The escarole is the only ingredient I don't normally have on hand, but you could sub in spinach or kale easily and have the same healthy benefits. Sometimes I just feel like chopping and dicing and throwing things into a pot to cook for a bit so this recipe satisfies all those urges to get into the kitchen and do all that with the added bonus that you have a lovely lunch when you are finished. Much better than anything that comes in a can. :-) Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

June 01, 2016

The fifty-first recipe I made with the Eating with Ellie group is Pork Chops with Pears in Port Wine Sauce, and can be found in Ellie Krieger's book Weeknight Wonders, on page 115. The theme for this week was chosen by Gaye: Get Some Pork on Your Fork.

Mark is our resident pork eater here so he was happy to hear that Gaye had selected a pork recipe for the theme this week, I don't make pork near enough in his opinion. This was all simple, cook the pears, cook the pork chops in a separate pan (so you are in this for two skillets but that's not too bad in the scheme of things), then transfer pork to hold on a plate while you make the sauce to join them all together in a happy way on the plate for serving. This satisfied the pork lover here and I thought it was quite nice myself, the mustard and wine sauce is delicious, easy, fast, and full of a spicy full flavor. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Margaret and is Where's the Beef? Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

May 27, 2016

The fiftieth recipe I made with the Eating with Ellie group is Asian Chicken Wrap, can be found in Ellie Krieger's book So Easy, on page 83, and was chosen for the group by me to fit into the theme Wrap it Up.

Wraps are such an easy way to assemble lunch that you can eat at home or take with you when you are on the go. The combinations of ingredients within are endless and a wrap is a good way to use up the bits and pieces left at the end of the week, small portions of things that just seem to end up in containers in the frig and are perfectly good but don't make a whole meal on their own.

The sauce that gets drizzled on the ingredients before the final wrap up in this recipe compliments the other ingredients wonderfully well, a few Asian-inspired ingredients that make your mouth sing when you encounter them in each bite. I used lettuce instead of Napa cabbage as sometimes Napa cabbage is hard to find here, but the rest of the ingredients remained the same as written and I would recommend this combination of flavors without reservation, it it was all delicious and satisfying. Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

There is no cooking/baking to this recipe, just a bit of food processor action and you have a little tasty snack that works as a truffle or bite of "candy" if you are looking for that little something to satisfy a sweet tooth. They are small in size, sweet and rich in taste and texture, so one little bite-sized morsel satisfies nicely, surprisingly enough. The cinnamon and cloves make it smell and taste like Christmas, which was fun. Thumbs up on this recipe. Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

May 25, 2016

The forty-eighth recipe I made with the Eating with Ellie group is Spicy Egg and Avocado Wrap, and can be found in Ellie Krieger's book So Easy, on page 31. The theme for this week was chosen by me: Indy 500: What's in Your Lunchbox?

This week is all about the Indianapolis 500 Race here in Indianapolis and this is a special year because it marks the 100th running of the Indy 500. Each year hundreds of parties and gatherings are planned around the Indy 500. And there are hundreds of ideas for filling your lunchbox or picnic basket or cooler on Race Day, everything from the extravagant gourmet to the humble pb&j sandwich, fruit, and cookies.

Almost everyone has an idea or a tradition of what they want in their lunchbox on Race Day. For me, it's simple, something not too heavy or greasy, something that has heft to it so you aren't looking for additional food that isn't on the healthier side, but not too much as it's usually hot and humid outside and you definitely don't want a hot and heavy lunchbox. This wrap is perfect as it doesn't need special refrigeration as long as you eat it in a timely manner, it's portable, it's not messy, and it's full of healthy ingredients that are good for you. Perfect for a Race Day Lunchbox. And, if you aren't going to the race, it's perfect for lunch anytime. You can change up the ingredients in countless ways but I am very happy with Ellie's version just as it is. Definitely a repeat.

These are my favorite wraps, they come in different "flavors" and make it very easy to roll up a wrap without it cracking or getting out of hand with sloppiness as they are oval in shape, not round. Just in case you wanted to know and all.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Gaye and is Divine Desserts. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

The forty-seventh recipe I made with the Eating with Ellie group is Creamy Asparagus Soup, can be found in Ellie Krieger's book Weeknight Wonders, on page 62, and fits in with the Super Soups theme chosen for the group by Chaya.

It's no secret that I am a soup lover, I eat soup every season all year around. Matt is always happy to be my cohort in soup forays as we are both happy when any dining experience involves soup. Creamy soups are comforting and delicious, no doubt about it. That said, with creamy soups you have a lot invested in fat and calories so they don't seem to be a good every day choice. This recipe has not one ounce of cream in it, no cream at all. The creaminess comes from blending all the ingredients with the small potato acting as a thickener. It tastes fresh and light and definitely like a asparagus, which is a favorite, so this recipe hit on all of that for me and I would definitely make this one again, it was a very nice lunch. Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

The forty-sixth recipe I made with the Eating with Ellie group is Guinness and Beef Skillet Stew, can be found in Ellie Krieger's book Weeknight Wonders, on page 108, and was chosen for the group by Glennis.

When I think of an average stew, I think of a creamy heavier version of a soup. In those terms, this "stew" is more of a soup consistency rather than of a stew consistency. Which is definitely fine by me as I'm a soup lover on any given day in any given season. The use of steak and not a fattier cut of meat makes this recipe a bit more calories/fat friendly, as does the moderate use of starchy veggies and thickener (flour). Tomato paste gives it a nice consistency and depth of flavor. All in all, this is a very good stew/soup recipe that we enjoyed and would make again when we want a lighter/healthier version of a beef stew. Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

May 24, 2016

The forty-fourth recipe I made with the Eating with Ellie group is Filet Mignon with Zucchini and Parsley-Caper Sauce, can be found in Ellie Krieger's book Weeknight Wonders, on page 109, and was chosen for the group by Gaye. The forty-fifth recipe I made is Pan-Steamed Broccoli With Lemon, Garlic, and Parsley Gremolata, is found on page 253, and was chosen by Sarah.

This meal was made on a night I needed big flavors and a big plate of food (although it is pretty calorie-friendly with all the veggies on it), so I combined two of the weeks' recipe choices and came up with a guy-pleasing dinner of steak and veggies. It worked out nicely as I cooked the zucchini in the same pan as the steak was cooked in after the steak was finished and resting, the zucchini doesn't take long at all and it picked up all those lovely pan juices and such from the steak, very nice.

While many mothers struggle trying to get their children to eat broccoli, my two boys have loved broccoli right from their first forays into solid food, I could make broccoli every night and they would happily eat it with joy, so it is nice to have another broccoli recipe at hand, the lemon/garlic flavor in this one is delicious and gives it all light fresh flavors.

While the parsley caper sauce for the steak was nice, it probably is not a big repeat here, I can think of other sauces we prefer much more, but it was nice to try it. Two really nice recipes. Definitely worthy of a repeat.

If you wonder how the others did this week,click here for the steak recipe and click here for the broccoli recipe to follow their post links. You can also find the recipe schedule for the coming weeks there.

The forty-third recipe I made with the Eating with Ellie group is Orzo With Shrimp, Peas, Herbs, and Feta, can be found in Ellie Krieger's book Weeknight Wonders, on page 180, and was chosen for the group by Margaret.

Margaret and I are always on the same page when it comes to shrimp...we could probably join a group that made nothing but shrimp recipes each week and be happy campers. There wasn't a single ingredient in this one that I didn't love. That said, Mark isn't "too keen on mint in my savory dishes so please leave that out." Done. I made it as written, except for the mint, there is none of that in my version on the plate. We both enjoyed this recipe, agreed it would be a welcome guest if it were to visit again, and is fairly easy and simple to make on a busy weeknight. Definitely worthy of a repeat.

If you wonder how the others did this week,click hereto follow their post links. You can also find the recipe schedule for the coming weeks there.

This is a fun recipe, it's mostly just assembling ingredients that require just a small amount of messing around with to make them nice contributors to the whole plate. You can make a small plate for one or you can make a double size for two or you can make a whole lot for a crowd. I would make this again, you can mix and match veggies to suit your palate on any given day. Very nice flavors and textures as written. Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

The forty-first recipe I made with the Eating with Ellie group is Ceviche Salad with Avocado and Grapefruit, can be found in Ellie Krieger's book Weeknight Wonders, on page 49, and was chosen for the group by Glennis.

What a nice lunch salad, the shrimp/avocado/grapefruit combination is light and refreshing, just perfect for a warm summer day when you really don't want to heat up the stove or oven and just want to enjoy something cold and cooling. The onion and jalapeno give it all a nice spicy kick, but not too much. Definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

The fortieth recipe I made with the Eating with Ellie group is Eggs in a Skillet With Spicy Tomato and Bell Pepper Sauce (Shakshuka), can be found in Ellie Krieger's book Weeknight Wonders, on page 227, and was chosen by Chaya.

In my world eggs and tomatoes should not be touching. Ever. Or so I thought. I put off doing this recipe for the longest time as I could not imagine making, or eating, tomatoes and eggs touching. For whatever strange and odd reason today, I made this recipe and I even ate it. And I liked it!! All the spices make for a very lovely tasting sauce, not so tomato-y as I had imagined, and I did make the egg more solid than runny as there is only so far I am willing to go on that whole runny egg scene that is currently sweeping the nation. Such a surprise for me that I am thinking of repeating this. Soon. Fast, easy, delicious.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

If you are looking for a meatless meal, I do believe this one would fill the bill nicely. It is delicious, tastes like the Sloppy Joes I have known through my life, and definitely does not include meat. The guys were so-so on this as they would rather have it with beef, but I was very happy with it. For me, definitely worth a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there.

May 19, 2016

The thirty-eighth recipe I made with the Eating with Ellie group is Fettuccine with Walnuts and Parsley, and can be found in Ellie Krieger's book The Food You Crave, on page 155. (You can also find this recipe online here.) Margaret chose the theme for the week: Plate of Pasta.

Sometimes I search my pantry for something, anything, whatever, that I can make with what I have on hand and maybe (or not) throw some leftover chicken or meatballs into it. This would be one of those recipes. It is absolutely delicious with the garlic, cheese, and nuts all on its own for a side dish or a meatless meal. It also pairs well with just about any protein, including chicken, beef, pork, shrimp, and even eggs. I would know personally as this is a standby from this book which I have had for years and years and cook from regularly, for some reason I've never posted this recipe until now. I guess it was just waiting for the perfect time. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by me and is Indy 500: What's in Your Lunchbox? Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

May 17, 2016

The thirty-seventh recipe I made with the Eating with Ellie group is Chocolate Chunk Cookies, and can be found in Ellie Krieger's cookbook Comfort Food Fix, on page 257. Gaye chose the theme for the week: Divine Desserts.

With just the two of us here, we don't make a lot of desserts unless I know I can farm some of them out or serve them to guests. This does not, however, apply to cookies. Cookies are the preferred baked goods dessert product say all the guys. I can make cookies by the dozens and know they will disappear in a timely fashion. Chocolate Chip cookies are a favorite so I have been wanting to try this recipe for them for quite some time, nice to have a deadline to force my hand in making them.

These are very good, I am impressed that the little amount of butter/oil did not affect the taste of the batter and the combination of the two flours worked very nicely as well. Lots of vanilla flavor, which is always a good thing, and a particularly good thing if one should say, perhaps, maybe, leave out the chocolate pieces in some of the cookies to accommodate those of us who don't really care for those in there. Mark says they are worthy of the name. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Margaret and is Plate of Pasta. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

The thirty-sixth recipe I made with the Eating with Ellie group is Chicken Enchiladas with Avocado Sauce, and can be found in Ellie Krieger's book Weeknight Wonders, on page 145. I chose the theme for the week: Cinco de Mayo: Let's Cook Mexican!

I'm not the biggest Mexican food fan, when friends pick restaurants for us to meet and eat at, they know that I'm not ever on the "Let's Eat Mexican!" bandwagon. Recently I've been trying to broaden my tastes in that regard so when my recipe choice fell on May 5th, I figured it would be a nice thing to celebrate Cinco de Mayo and pick a recipe that would fall into that category. For someone who is easing into Mexican flavorings, etc., this is an excellent recipe as it is not too spicy or forward in flavor. I really liked the chicken with the tomatilla and avocado sauce. The chicken was creamy and a little spicy, a great combination. Even Mark, who loves bold spicy Mexican cuisine, enjoyed this very much. The plate in the photo is smaller than a dinner plate and that said, the portion allotment of two of these per person is more than generous, one is very filling and plenty for a portion size. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Gaye and is Divine Desserts. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

The thirty-fifth recipe I made with the Eating with Ellie group is Wasabi Mashed Potatoes and Peas, and can be found in Ellie Krieger's book Weeknight Wonders, on page 267. Margaret chose the theme for the week: What's On The Side?

The first thing that attracted me to this recipe was the wasabi ingredient: wasabi with potatoes and peas? I thought wasabi was just for Asian recipes or sushi, I've never had it as a more pedestrian ingredient with potatoes and peas. What a find! The wasabi is delicious with potatoes and peas and gives it all a little pleasing pop of flavor and spicy kick. I thought the wasabi powder would make the sauce green but it wasn't really, just a pale sort of green. I mostly left the potatoes in chunks with just a slight mashing as I thought we would prefer it that way, but you could completely mash them. This won't be the last time I make this recipe, it was wonderful, and it gives me more ideas for the use of wasabi. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by me and is Cinco de Mayo: Let's Cook Mexican! Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

April 21, 2016

The thirty-fourth recipe I made with the Eating with Ellie group is Cajun Shrimp in Foil Packets, and can be found in Ellie Krieger's new book You Have it Made, on page 240. I chose the theme for this week: It's in the Bag: Parchment Cooking.

Cooking in parchment has become a favorite method for cooking fish, I almost always cook fish in parchment parcels, so this recipe fell into that favorite routine for me...easy to assemble, love that it can be assembled early in the day for ease of cooking at dinnertime, and the clean-up is simple, just throw away the parchment. The combination of flavors and spicing was delicious, it felt like a trip to New Orleans. It was also just plain fun to be presented a little package at the table. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Margaret and is What's on the Side? Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

April 14, 2016

The thirty-third recipe I made with the Chili-Spiced Sweet Potato Wedges with Maple Pecans, and can be found in Ellie Krieger's new book You Have it Made, page 339. Gaye chose the theme for this week "Vegetable Harvest."

Hunting for new vegetable recipes is always fun for me as everyone here likes all the vegetables (okay, Brussels sprouts have a very small following of 1 here), and I know they will be eaten with gusto. This is a great recipe, very easy because you just cut the sweet potatoes and douse them in the spice/flavoring mixture before baking them. To make the pecan topping requires a little stovetop heating.

The spice/flavor mixture for this recipe jazzes up sweet potatoes and compliments the flavor nicely. The guys really loved them and want me to make them again soon so I guess that is testimony enough. The spice/flavor mixture could be changed up in hundreds of ways, I can see that this will be many recipes in the future, not just one. Definitely a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by me and is It's in the Bag: Parchment Cooking. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

April 11, 2016

The thirty-second recipe I made with the Eating with Ellie group is Egg in a Basket with Smoked Turkey and Asparagus, and can be found in her book So Easy on page 46 and also on Ellie's website here. Peggy chose the theme for this week "Breakfast for Dinner."

Breakfast for dinner isn't really something we do often, well, maybe we do, as once a week I make a vegetarian omelette as it's a good go-to for meatless Fridays. This recipe delivers on taste (the combination of smoked turkey, egg, and asparagus is excellent) and ease of preparation, so I'm thinking this would be something I can make use of again and again. The change up in ingredients could be endless. Definitely a repeat.

If you wonder how the others did this week,click hereto follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe theme was chosen by Gaye and is Vegetable Harvest. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

December 10, 2015

The thirty-first recipe I made with the Eating with Ellie group is Sweet and Savory Carrot Salad with Oranges and Dates, is found on page 32 of Ellie Krieger's cookbook Weeknight Wonders, and was Peggy's pick for the group this week.

It is always nice to find a new way to make carrots as we both eat a lot of carrots, a real favorite. This recipe was a winner, the dressing was quick and easy with common ingredients found in frig and pantry. Best of all, it tasted light and refreshing. Absolutely delicious, definitely worthy of many repeats.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Gaye and is Filet Mignon with Zucchini and Parsley Caper Sauce, found on page 109 of Ellie Krieger's Weeknight Wonders cookbook. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

December 09, 2015

My 136th recipe with the Wednesday with Donna Hay group is Lemon and Goat Cheese Roasted Chicken, was chosen for the group by Peggy, and is found in Donna Hay's book Fresh and Light on page 58.

The ingredient list: thyme, chicken breast, goat cheese, lemon, black pepper, and olive oil. She suggested serving it over wilted greens and that sounded just fine to me, so that's what I did.

This was easy to assemble and quick to cook. With just a few simple ingredients, you end up with a stellar dish full of flavor and definitely a "Let's serve it to company..." dish you can pull out and wow your friends. Lemon and goat cheese melted over chicken has to be one of my favorite combinations. The remaining ingredients just brightened it all up and made me wish I had made enough for leftovers. Sigh. Next time.

Wonder what the others thought? You can find that by clickinghere. Next week is my choice for the group, Spiced Chickpeas, found in Fresh and Light, page 122. Join us and leave a link to your post at the website by clicking here, no commitment required.

When I was in the midst of prepping and making this, I was wondering if it was truly a Weeknight Wonder in regards to prep time as there are numerous steps, none of them difficult, but numerous in number...and a couple of pans and the food processor, etc. so clean up was not just a snap either, but when we tasted the result, we both said, "Oh, yes, this was so worth it." Absolutely delicious and filling. The portion for each person is 2 of the tacos, I ate one and a half and Mark ate the second half and two more. I found it all very satisfying and filling.

I wondered if Mark would feel like the chicken was not as good as the beef he usually likes in things like this, but the seasoning was so wonderful that you really loved it just as it was written in the recipe. Wouldn't change a thing in this recipe. We would make and eat this again in a regular rotation. Delicious, definitely worthy of a repeat.

If you wonder how the others did this week, click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Margaret and is Meatballs with Simple Marinara, found on page 107 of Ellie Krieger's Weeknight Wonders cookbook. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

This is one of my favorite lunches, a lettuce cup or leaf filled with a protein and/or veggies, so I knew this would be a welcome recipe, and it was. Easy and fast to put together, tasty and simple, just a few ingredients that one usually has on hand, and in a few minutes, lunch is ready. This is absolutely a repeat recipe for me.

Wonder what the others thought? You can find that by clicking here. Next week is Margaret's choice for the group, Tabouli, found in Modern Classics 1, page 46. Join us and leave a link to your post at the website by clicking here, no commitment required.

We are all about the fruit crisps and crumbles around here, I can make one and know that everyone will love it and not a bit of it will go to waste, it's always a win-win dessert. This one had some new ingredients for me (coconut sugar, brown rice flour) and used quinoa in a dessert setting, something I had never done before now. I have to say it was quite nice used that way. The topping is light, sweet, and crunchy with the coconut and coconut sugar, and since we really love coconut, this was a wonderfully delicious. I would definitely welcome making and eating this one again.

Wonder what the others thought? You can find that by clickinghere. Join us and leave a link to your post at the website by clicking here, no commitment required.

Gaye chose just the right recipe at the right time as we are entering football season here and chili is often on the menu for football watching game days. I like to try new recipes for chili so I was eager to give this one a go and see what it was all about...the prime point of interest being that it only takes such a short time to make it.

It's a good recipe, satisfies all the cravings for chili in good ways, etc. The only negative I have about this recipe is that it doesn't have time to build that layered depth of flavor that simmering chili hours and hours on the stove top or oven produces, so I would make it and then let it go for a longer time than stated for that reason. Other than that, if you need chili in a hurry, this is one to try. Delicious, definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Glennis and is Ceviche Salad, found on page 49 of Ellie Krieger's Weeknight Wonders cookbook. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

We eat sweet potatoes regularly here, once a week usually I would say. I don't usually do much to them as we like them just as they are...I don't even salt and pepper mine for instance. That said, this recipe of jazzing them up a bit is really wonderful. It tastes like fall...and Thanksgiving...and Christmas...and all good and cozy things.

The apple cider, spices, and honey are mixed and boiled until reduced by half, leaving you with a sort of thick syrup which you pour into the cooked sweet potatoes and mash them all up together, you can then add a tiny bit of butter and salt if you choose, or not. We served them with cider glazed kielbasa and broccoli for a nice fall supper...fall, yes, it is definitely moving toward autumn here. Delicious, definitely worthy of a repeat.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Gaye and is Rush Hour Chili, found on page 101 of Ellie Krieger's Weeknight Wonders cookbook. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

The twenty-seventh recipe I made with the Eating with Ellie group is Two-Minute Mango Coconut Sorbet, is found on page 283 of Ellie Krieger's cookbook Weeknight Wonders, and was Chaya's pick for the group.

This will be known as the recipe that finally killed off my 38 year old blender, a lovely antique which has been with us since my wedding shower. Somehow it could just not get up enough gumption to completely power through those frozen chunks of mango. Sad to see it go, but it doesn't, as they say, owe me any money at this point. I am happy that I now have a definite contender for the Christmas Wish List. (Feel free to leave comments in the comment section on which new blender I should put on the list.)

This was a fun recipe...only four ingredients, only two minutes of time commitment, and something a little different on the palate. Mark gave it an enthusiastic vote of approval, and while I wasn't certain at the first taste, it does grow on you and leave you wanting just one more bite. I would say it was definitely worthy of a repeat, it was delicious, all mango and coconut and honey and basil, yum.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Peggy and is Mulled Cider Sweet Potatoes, found on page 257 of Ellie Krieger's Weeknight Wonders cookbook. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

The twenty-sixth recipe I made with the Eating with Ellie group is Corn and Quinoa with Sausage, is found on page 158 of Ellie Krieger's cookbook Weeknight Wonders, and was Margaret's pick for the group.

There wasn't anything I didn't like about this recipe, okay, I subbed the cilantro as I am one of those people so I used parsley, but everything else was spot on. The amount of time involved in making this was minimal, nice for a weeknight. It all had such great flavor, spicy with the sausage and lovely with all the different fresh vegetables. We served it over quinoa with a nice side salad, definitely worthy of a repeat, it was delicious.

If you wonder how the others did this week,click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Chaya and is Two-Minute Mango Coconut Sorbet, found on page 283 of Ellie Krieger's Weeknight Wonders cookbook. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)

It's not that easy to find swordfish here but I did manage to find some in a timely manner. I had mixed feelings about that as I am so-so on swordfish for some reason. The recipe was easy to follow, the fish cooked quickly, making it an easy weeknight meal. Mark enjoyed it and ate two pieces. I thought that the curry flavor could have been more pronounced for my liking, but it was a nice sauce as it was written. I would like to try it with a different fish, something with a sort of mellow flavor, and also up the curry in it and see how all that would play out because the sauce itself was very nice and worthy of many repeats.

Wonder what the others thought? You can find that by clickinghere. Next week is Margaret's choice for the group, Eggplant, Ricotta, Parmesan Bake, found online here. Join us and leave a link to your post at the website by clicking here, no commitment required.